Lycium barbarum polysaccharide inhibits lipid oxidation and protein degradation in Tan sheep meatballs during frozen storage

Jiangyong Yu1,2,, Mei Guo1,, Guishan Liu1,*, Jingjing Zhang1, Naiyun Fan1, Xiaorui Li1, Yourui Sun1, Jiangtao Yuan1, Rui Huang1,2
Author Information & Copyright
1School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
2Wuzhong Grain and Oil Product Quality Inspection Station, Wuzhong Food and Strategic Reserves Administration, Wuzhong 751100, Ningxia, China

† These authors contributed equally to this work.

*Corresponding Author: Guishan Liu, Ningxia University, Yinchuan 750021, China. E-mail:

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 21, 2021 ; Revised: Apr 02, 2022 ; Accepted: Apr 29, 2022

Published Online: May 02, 2022


The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02% and 0.03% and stored at -18 ± 1 ℃ for 0, 3, 6, 9 and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N),texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour and pH values, compared with 0.2% butylated hydroxytoluene (BHT) treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis (PCA) was obtained: Y = 0.51632Y1 + 0.29589Y2 (Cumulative Contribution Rate = 81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation , and enhance overall quality and shelf-life in prepared meat products.

Keywords: Tan sheep meatballs; Lycium barbarum polysaccharide (LBP); Lipid oxidation; Protein degradation; Principal component analysis (PCA)

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